Description
A delightful tropical dessert that combines a moist cake with pineapple pudding and a whipped topping, perfect for luaus and summer gatherings.
Ingredients
Scale
- 1 box white or yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple with juice
- 1 box (3.4 oz) instant vanilla or coconut pudding mix
- 2 cups cold milk
- 1 cup crushed pineapple (drained)
- 2 cups whipped topping (Cool Whip or homemade)
- 1 cup diced fresh pineapple
- ½ cup raspberries (or maraschino cherries for a retro touch)
- Caramel sauce (for drizzling)
- Sprinkles (optional, for color and fun)
Instructions
- Preheat oven to 175°C (350°F).
- Prepare cake mix according to box instructions, but replace some of the water with pineapple juice from the can for extra flavor.
- Bake in a 9×13-inch pan until a toothpick comes out clean.
- Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake.
- The holes should go halfway through the cake to absorb the filling.
- In a bowl, whisk together pudding mix and milk until slightly thickened.
- Stir in drained crushed pineapple.
- Pour over the cake, spreading evenly to fill the holes.
- Refrigerate for at least 1 hour to set.
- Spread whipped topping over chilled cake.
- Decorate with diced pineapple, raspberries (or cherries), and sprinkles if desired.
- Drizzle caramel sauce generously over the top.
- Slice into squares and serve chilled.
Notes
- For a more intense pineapple flavor, use fresh pineapple juice in the cake mix.
- This cake is best served chilled and can be made a day in advance.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg